Riesling had 4 days soaking on skins prior to fermentation, before pressing and fermenting via natural yeast at cool temps. Rested oxidatively on lees for 6 months. Semillon was naturally fermented on skins for two weeks before pressing to stainless for a period of 5 months on lees. The Viognier was de-stemmed and fermented on skins for ten days before pressing, then rested on lees in old barriques for 6 months. All components were left un-sulphured until blending in September to encourage some generosity.